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Norwegian Salmon Shawarma Rice Bowl

Norwegian salmon pairs very well with Middle Eastern flavors in this recipe formatted for College & University dining settings. Recipe courtesy of Chef Bob Bankert.

Cooking timeOver 60 min
Difficulty levelEasy



Salmon Shawarma

  • Combine the salt, pepper, garlic, oregano, parsley, lemon, paprika, cumin, coriander and olive oil in a blender and blend.
  • Rub onto the salmon filet and marinate for 2-3 hours.
  • Place the salmon onto a parchment lined sheet pan and roast in a 300F convection oven for 8-10 minutes. Finish under a broiler for 2-3 minutes or until browned and cooked to about 135F.
  • Reserve warm.

Turmeric Basmati Rice

  • Dice onions into ¼”.
  • Rinse rice.
  • Heat a skillet over medium heat and add the olive oil and onions.
  • Sweat for 2-3 minutes or until tender, then add the turmeric and cumin.
  • Add the water, lemon juice and rice and stir. Bring to a simmer, lower the heat, cover tightly and cook until the rice is tender, about 15 minutes.
  • Fluff the rice and reserve warm.

Green Herb Tahini Sauce

  • Mince garlic and chop herbs.
  • Whisk together the tahini and water and place in a blender with the garlic, cumin, salt and lemon.
  • Blend on low until smooth, then add in herbs and blend on high for 5-10 seconds.

Onion-Cucumber Salad

  • Slice thin cucumbers and onions.
  • Heat the cider vinegar, salt and sugar to a simmer. Remove from heat, add the onions and allow them to cool to room temperature. Drain the onions and toss with the cucumbers.


  • Place about 3oz of rice in a bowl.
  • Flake the salmon and place about 3oz on top of the rice.
  • Garnish with the roasted tomatoes and onion-cucumber salad.
  • Drizzle with the herb tahini sauce.